Sole with Asparagus and Potatoes

Try this wonderfully nutritious fish dish. Asparagus spears are wrapped in sole fillets and baked on a bed of sliced potatoes. It's easy to prepare and uses just one baking pan.

Cook Time: 45 minutes

Ingredients:

• 1 pound small potatoes, sliced
• 2 tsp olive oil
• 1 1/4 pounds sole fillets
• 1 pound asparagus, ends broken off
• 2 tbsp lemon juice
• Black pepper to taste

Preparation:

Preheat oven to 400 degrees. Place potato slices in a 9-inch by 13-inch baking dish. Drizzle oil over potatoes and toss. Spread in a single layer after coating in oil. Place potatoes in oven for 30 minutes, until tender.

Lay fish fillets on a flat surface. Divide asparagus spears among the fillets before rolling up the fish. Place sole and asparagus roll-ups on top of the cooked potatoes. Drizzle lemon juice over the fish; cover with foil and bake for 15 minutes, until the fish flakes easily with a fork and asparagus is crisp tender.

Serves 4

Per Serving: Calories 246, Calories from Fat 35, Total Fat 3.8g (sat 0.7g), Cholesterol 57mg, Sodium 102mg, Carbohydrate 26.2g, Fiber 4.2g, Protein 26.6g

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